Videos and Recipes

Tomato and black olive ravioli

For the hot water gelatine sheets:

• 500 g water
• 4 g Agar
• 1.3 g Gellan

Other:

• Crushed tomato
• Black olive paste

1. Dilute Agar and Gellan in the water at room temperature and bring to the boil stirring constantly with a beater.
2. Take off the heat and skim.
3. Pour the gelatine onto fat plates 60 x 40 cm and spread to make gelatine sheets 0.5 mm thick.
4. Leave to set in the fridge for 1 h.
5. Cut with the pasta cutter and put in a little crushed tomato and black olive paste.